Text 24283, 94 rader
Skriven 2009-05-21 19:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Arkin
=================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> In the summer between second and third grades I
 DD> was turned on to a book called "Rocket Ship Galileo"

I cut my teeth on the Hardy Boys and when I finished that series I
checked out Trixie Beldon and Nancy Drew until some of the other boys
gave me the gears for reading "girl's" books. I didn't really hit SF
until after high school and went backwards from Heinlein's adult
works first to his juvenile ones later, which were also quite
entertaining for an adult.

 ML> I do find people (often
 ML> in the audience when I perform in peculiar out-of-the-way venues,
 ML> who are pathetically grateful that they can be entertained
 ML> without having to drive twenty miles to the big city) who have
 ML> never traveled more than one town boundary past their own. Quite
 ML> interesting.
             
When Roslind was at uni in Halifax she did some student teaching in
the boondocks and took Raine with her. (She was 13 at the time.)
Raine was astounded to find out the majority of the class had never
been outside Nova Scotia and that they all had just four surnames:
Campbell, McNeil, McDonald and Stewart.  She had just driven to
there from Yellowknife with many stops along the way, and had been
to Florida, Los Vegas, California and Hawaii as a child (which they
didn't believe). They also had a hard time with her Danish surname
and her claim to be part Native Indian. "I'm half Viking and half
Apache so don't mess with me or I'll kick your butt."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Cornish Pasties
Categories: British, Beef
  Servings: 4

      1 md Potato, cut into 5 mm ( 1/4
           inch) dice
      1 md Onion, chopped
    225 g  Blade of beef or rump steak,
           cut into 1cm cubes (8 oz)
    225 g  Plain flour (8 oz)
     50 g  Butter, diced (2 oz)
     50 g  Lard, diced (2 oz)
           Cold water, to mix
           Beaten egg or milk, to
           glaze

Cornish pasties originated as portable lunches for tin miners,
fishermen and farmers to take to work. Housewives used to make one
for each member of the household and mark their initials on one end
of the pasty. These complete-meal pasties, which vary slightly in
content in different parts of Cornwall, were popular in other parts
of the country too. In Bedfordshire, for instance, they put fruit in
one end of the pasty, for dessert; these were called 'Bedfordshire
Clangers'. A prime cut of meat, such as rump, is often used in
Cornwall for the pasties but, because of the high price of rump, you
can use blade. 

Pre-heat oven to 220 C / 425 F / Gas 7.

Place the potato, onion and meat in a basin and mix well. Place the
flour in a bowl. Add the butter and lard, rub in until the mixture
resembles fine breadcrumbs. Add about 2 tablespoons of water and mix
to form a firm dough. Turn out onto a floured surface and knead
lightly.

Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7
inches). Trim by cutting round the edge of a small plate. Divide the
filling between each round. Brush the edges with water and draw up
the pastry on each pasty, in a line over the centre of the filling.
Seal well. Flute the edge with your fingers. 

Place the pasties on a baking sheet, fluted edges uppermost. Brush
each with a little beaten egg or milk. Bake for 40-45 minutes, until
golden brown. Serve hot or cold.

From: The Great British Kitchen 
The British Food Trust
www.greatbritishkitchen.co.uk

MMMMM-------------------------------------------------


Cheers

YK Jim


... A Gentleman Gourmet keeps well away from the kitchen.

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